Fructose Free Sweet Pickle Relish
Tangy, golden, and packed with crunch, this homemade pickle relish is the kind of condiment that makes everything it touches taste better — from hot dogs to potato salad to a simple grilled burger. Store-bought relish is often loaded with high-fructose corn syrup and hard-to-trace sweeteners, which makes it a frustrating off-limits item for anyone managing fructose sensitivity. This version keeps things clean and controlled, using a measured amount of granulated sugar alongside white distilled and apple cider vinegars so you know exactly what's going into every spoonful. The salt-and-drain technique draws out excess moisture from the cucumbers, onion, and green bell pepper first, which means the finished relish has that satisfying snap rather than turning soft and watery. Mustard seeds, celery seeds, and turmeric bring a warm, classic depth that makes this taste genuinely homemade in the best possible way. It comes together in one saucepan, stores easily in jars in the fridge, and is the kind of batch recipe you'll be glad you made the moment you crack open the first jar.
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Learn more →Ingredients
32 servings
- 1 ½ lbs cucumbers (about 3 medium), finely diced
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 tbsp kosher salt
- ¾ cup white distilled vinegar
- ½ cup apple cider vinegar
- ¾ cup granulated sugar
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ¼ tsp ground turmeric
Instructions
- 1
Combine the diced cucumbers, onion, and green bell pepper in a large mixing bowl. Sprinkle the kosher salt over the vegetables and toss to coat. Let stand at room temperature for 1 hour, until the vegetables have released a significant amount of liquid.
- 2
Transfer the salted vegetables to a colander and rinse thoroughly under cold running water. Press firmly with your hands or the back of a spoon to squeeze out as much liquid as possible — the vegetables should feel noticeably drier.
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